sweet and spicy nut mix

  • 1 cup (150g) beer nuts
  • 1 cup (150g) cashews
  • ¼ cup (40g) dried currants
  • 1 long green chilli, thinly sliced
  • 1 tablespoon black sesame seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons yellow mustard seeds
  • 3 sprigs curry leaves
  • 1 teaspoon sea salt flakes
  • 2 tablespoons honey
  • 1 tablespoon extra virgin olive oil
  • large pappadum cones+, to serve 
  1. Preheat oven to 180°C (350°F). Place the nuts, cashews, currants, chilli, sesame seeds, cumin seeds, mustard seeds, curry leaves, salt, honey and oil in a large bowl and toss to coat. 
  2. Place on a large baking tray lined with non-stick baking paper. Cook for 12–15 minutes, stirring frequently, or until golden brown. Allow to cool and serve in pappadum cones.
    Serves 4 as a snack. 

+ To make the pappadum cones, fill a large saucepan half-full with vegetable oil and place over medium heat until the temperature reaches 160°C (325°F) on a deep-frying thermometer. Cook the pappadums, one at a time, for 30 seconds. Remove from the oil and carefully shape into a cone while still hot. Set aside to cool. 

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